Where, oh where did Chef Robert go?
For the moment: Washington, DC! And it’s not just for fun (though we do hope he has tons of fun), but because our very own Greens Point Catering Chef Robert was invited to judge the National ProStart Invitational, “the country's premier secondary school competition focused on restaurant management and culinary arts”. (from the National Restaurant Association)
“The Invitational, presented by the National Restaurant Association Educational Foundation May 8-10, requires students in the culinary competition to prepare a three-course meal using two butane burners and without access to water within 60 minutes…
“More than 400 ProStart students will show off their skills, talents and passion as they compete for a total of $200,000 in scholarships and prizes in front of world-class judges and restaurant industry leaders.” (from the National Restaurant Association)
We’re so excited that Chef was chosen to act as a judge and contribute such a wonderful cause, helping future culinary professionals get their start!
A 2005 graduate of Johnson and Wales Denver, Robert externed in the kitchen of Chef Thomas Keller at Keller’s world renowned, Bouchon Las Vegas. His three-month externship turned to three dynamic years as the notable restaurant’s Chef de Partie. His time there was followed by a three-month immersion in the prolific lifestyles, recipes, and traditions of old-world France and Spain, after which Robert accepted a position with Boston Chef, Barbara Lynch. He joined Lynch’s, The Butcher Shop, as Executive Sous Chef of the bustling neighborhood wine bar, bistro + butcher and quickly became the establishment’s Chef de Cuisine.
Summer 2011 brought with it another opportunity to head back to Europe for inspiration and growth; this time to the north of Italy and the south of France. In the fall of 2011 he was offered the Executive Chef position at one of Boston’s oldest restaurants, The Blue Room, where he was honored to be recognized as one of Boston’s top “30 under 30” by Zagat. In late 2013 he helped to open their sister space, Belly Wine Bar, a charcuterie and cheese driven eatery.